Ingredients
Scale
- 2 1/4 cups gluten free flour blend, plus more for forming the scones
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cold salted butter, cubes
- 1/2 cup sugar
- 1 cup frozen raspberries
- 1 egg, cold
- 1/2 cup + 1 tablespoons heavy cream (plus more for brushing the tops of the scones)
- 1/2 lemon, juiced
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F. Line a baking sheet tray with parchment paper and set aside.
- In a mixing bowl, combine the dry ingredients – flour, baking powder and salt. Mix to combine.
- Remove the butter from your refrigerator and quickly cube it up and toss into the flour mixture. Using your fingers, press the butter into the flour (see notes below) until it is small disks or pea sized all covered in flour.
- Using a rubber spatula, add in the sugar and frozen raspberries to the flour and butter mixture.
- Remove your egg and cream from your refrigerator. In a small cup or mixing bowl, stir together the egg, cream and lemon juice. Pour into the mixing bowl, along with the vanilla extract.
- Working quickly fold with your rubber spatula, until all the flour is incorporated. Transfer it to a cutting board or countertop dusted lightly with flour. Continue to fold for about 8 more turns, using your hands and a little amount of flour to prevent it from sticking to the surface.
- Shape the dough into a 9×9 square (or around that size). Using a sharp knife, cut the dough into even shaped squares. Brush or spoon the tops with a small amount of cream (optional)
- Place them on your prepared baking sheet tray. Place in the oven at once and bake for 9 minutes. Open the oven briefly and turn the baking sheet around and bake for 9 more minutes or until they are puffed up and cooked through.
- Remove from the oven and let cool on a wire rack or enjoy slightly warm.
Notes
Leave the butter, heavy cream and egg in your refrigerator until you need them. Keeping the dough very cold will help with the layers of the scones.
To press the butter into the flour with your fingers, have your fingers in the flour so they are covered and take a piece or a few at a time and press them between your four fingers and your thumb. Your thumb does most of the work. Work quickly until all the butter cubes are small disks or pea sized covered in flour.
Brushing the tops of the scones with cream is an extra step. It doesn’t need to happen. It helps get the scones a little more golden brown on top. You could also use melted butter or milk or an egg wash.
- Prep Time: 15
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: breakfast